Snack Varieties‎ > ‎

Corn Pakoda


Ingredients:

Boiled corn kernels – 1 cup

Mint leaves – 15 leaves (finely chopped)

Curry leaves – 10 (finely chopped)

Fennel seeds – 1 teaspoon

Besan – 4 tablespoons

Rice flour – 2 tablespoons

Salt – ¾ teaspoon

Chilli powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Serves: 2

Method:

  1. Grind the boiled corn kernels coarsely.
  2. Add the rest of the ingredients to this and mix well. (no need to add water)
  3. Heat oil, drop as tiny nibbles.
  4. Fry till golden brown and drain onto paper towels.
  5. Serve hot with tomato sauce/mint chutney as an evening snack.

http://www.sowpernica-samayal.com/snack-varieties/corn-pakoda?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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